Planning Process for Centralized Foodservice Systems

1
Planning Process forCentralized Foodservice
Systems

• National Food Service Management Institute
• The University of Mississippi

2
Guiding Principles in Planning a Centralized
Foodservice System

• Have a vision for the foodservice system
• Focus on customers
• Build efficiencies into the system
• Plan for the future

3
Guiding Principles, cont.

• Realize that a centralized system will impact
  both the school district and foodservice
• Ensure quality and consistency with appropriate
  standards, policies, and procedures

4
Factors to Consider in Planning

• Support
• Feasibility
• District/environment
• Labor
• Operations

5
Support for Proposed System

• Funding
• School Board
• School Administrators
• Community

6
Feasibility

• Customer Expectations
• Feasibility Study/Business Plan
• Consultant Recommendations

7
District/Environment

• Location/land availability
• Size of district
• Growing or declining in numbers
• Geography of the districtdistance, traffic,
  accessibility

8
District/Environment, cont.

• Future trends
• Central kitchen impact
• Political environment

9
Labor Considerations

• Labor supply
• Labor union
• Impact on labor
• Job security concerns
• Training
• Health and safety
• Specialized skills available

10
Operations

• Production system
• Menu
• Delivery (hot/cold, bulk/preplate)
• Warehousing
• Transportation
• Equipment requirementsexisting vs. new

11
Foodservice Directors Role in Planning

• Visionary
• Educator
• Marketer/communicator
• Liaison to stakeholders
• Decision maker

12
Planning Committee

• Engineer
• Architect
• Foodservice consultant
• General contractor
• Key foodservice staff members
• Superintendent or school business official

13
Planning Committee, cont.

• District facilities department representative
• Bargaining unit representative
• State department of health representative
• State Child Nutrition Program representative

14
Sources of Information

• Directors of centralized foodservice systems
• Vendors
• School district facilities staff
• Consultants
• Architects
• Personal experience

15
Sources of Information, cont.

• Written resources
• Books
• Manuals
• Trade magazines
• Internet
• Research articles
• Health department

16
Menu Central to Planning


Purchasing


Cost




Storage













Type/Space





Service

MENU

Style/Equipment


Production


Facilities










Staffing
Production Equipment

17
Recipe Modifications

• Purchase different products
• Courser ground beef
• Higher gluten flour for baking
• Adjust ingredient amounts
• Vinegar
• Spices

18
Recipe Modifications, cont.

• Modify ingredients
• Modified starches as thickening agents
• Modify techniques
• Undercook pasta for reheating
• Cooking times differ

19
Planning Equipment and Facility

• Efficient work flow
• Food safety
• Ergonomic factors
• Americans with Disabilities Act

20
Facility Plan Review

• Application Documents
• Application
• Proposed menu
• Site plan
• Building plans
• Equipment schedule

21
Building Plan

• Equipment placement
• Plumbing
• Electrical
• Mechanical

22
Compliance Review List

• Food preparation
• Utensil and equipment storage
• Kitchen equipment
• Finish schedule
• Plumbing
• Physical facilities

23
Compliance Review List, cont.

• Refuse and pest control
• Ventilation
• Employee restrooms
• Patron restrooms